On Rice: 60 Fast and Easy Toppings That Make the Meal

by Rick Rodgers, Frankie Frankeny (Photographer)

Flavorful, nutritious, and easy to prepare, rice offers busy, health-conscious cooks a versatile base for dozens of terrific toppings. On Rice includes over 70 simple, reliable recipes for an international array of delicious sauces, stews, and stir-fries to serve over rice, most of which can be prepared in less than 30 minutes! With information on different methods for preparing perfect rice, a guide to the many exciting varieties of rice now available, and tips for using leftover rice to create fabulous desserts, this inspiring selection of seafood, meat, and vegetarian toppings proves that just about everything is nice on rice.

Genres: Cookbooks, Nonfiction, Cooking

144 pages, Paperback

First published January 1, 1997

Reviews

[Cindy · Rating 4 out of 5]

My two favorite recipes from this cookbook: Korean Beef on Fiery Chinese Cabbage (p 84) and the Cauliflower & Carrot Curry (p 108). I keep coming back to these recipes in the 10ish years I've owned this book. The ingredients and directions are kept simple, there are lots of pictures to get your creative cooking juices flowing, and most recipes can be prepared in under 30 minutes. Some of the recipes come across as being a little bland (the curry above is one), so I frequently double the spices.

I got this book between college & grad school, and it was a great companion for making tasty, quick and cheap food... much better than most other books claiming to be for poor students.

[Melissa · Rating 2 out of 5]

Not a big fan of one ingredient cookbooks - none of them have impressed me that much.